I really wish it was possible to make pumpkin dishes year round, but then again, it might be their seasonal nature that makes them all the more special? With the pasta maker at hand, pumpkin-filled ravioli and tortellini have now taken over pumpkin soup and became the new favourite of the season. Pumpkin and sage filling, wrapped into spinach pasta is an absolute hit! You need: 1 portion of green and white pasta (the recipe is in the Pasta Frenzy Continues)  about 1 kilo pumpkin 3 tbs oil 2 tbsp dried sage 1 egg yolk, beaten 25 g grated Parmesan cheese 1 tsp grated nutmeg a handful of fresh sage leaves salt and pepper Preparation: Begin the preparation with the pumpkin. Peel and dice the pumpkin, then place it on the baking tray greased with  3tbsp oil, season and sprinkle dried sage on top. Put the pumpkin into a the oven and bake it for about 40-45 minutes in 180C, until pumpkin is completely soft. Leave to cool, move the pumpkin to a large bowl and squas...

I've never been especially focused on healthy eating, rather the opposite :) However, the idea of this cake looked interesting so I decided to give it a go. It was well worth it - chocolate cake just as I like it - moist and sweet, though there's no sugar in it! Ingredients: 2/3 cup sunflower oil 1/2 cup honey 50 g dark chocolate (70%), broken into pieces 250 g  raw beetroots, grated 3 eggs 1 ½ cup flour 2 tsp baking powder 5 tbsp cocoa powder a pinch salt 1 tbsp dried shredded coconut (optional) Start with the beetroot. Place unpeeled beetroot in a pan and cover with water. Simmer for about 40 minutes, remove from heat, drain the beetroot and leave to cool.   When it's cooled the peel will be really easy to remove, then grate on the small side of the grater. Preheat the oven to 175°C. Warm the oil in a medium size sauce pan on very low heat. Add honey and chocolate and stir until the chocolate is melted. Remove from heat. Add the grated beet...